Gourmet Cooking Will Delight A Whole Gathering
Gourmet cooking is an art and a science, and there are many people who devote themselves to gourmet cooking on a daily basis. Gourmet cooking is also available in many fine restaurants located around the world.
Some people learn gourmet cooking from their mother or father while other people have attended special schools to learn to prepare meals.
On this site we present a selection of great traditional dishes, as well as some "novelties."
All are designed to be prepared in a limited time for the modern-day reproduction of a Lucullan Feast - and all are proportioned for four hungry gourmets.
Note, too, that gourmet recipes are intended for adults-because a child's palate does not develop until the late teens.
Even ten years ago, many of these recipes could not have been included, and there is no denying that some great culinary masterpieces still cannot be prepared in only thirty minutes.
Even with a Microwave, the true Coq au Vin, Blanquette de Veau or Boeuf BourguigNonne, while edible cannot possess the suave blend of flavors that comes from leisurely simmering.
Time is essential, too, for chilling or resting of some dishes that can easily be prepared in a few minutes.
Therefore, a few recipes can be found that require 30 minutes or less to prepare-but which must be allowed to stand overnight before the final minutes or preparation and service.
From: "Easy Gourmet Cooking"
By: Elsie Lee
Edited by: Don Trosper
Enjoy. DT.
| Gourmet Recipes... |
Low-fat Pumpkin and Sage Pasta Sauce Recipe
Savory and aromatic, this vegetarian and vegan pumpkin pasta sauce recipe is naturally low in fat, and perfect for an unusual main dish. Unlike many pumpkin pasta sauce recipes which...
Linda Bladholm's A Fork on the Road: Online-Only Recipe
MAIN DISH GUATEMALAN CHICKEN WITH PINEAPPLE Serve this tart, lightly spiced stew with steamed rice and and a tossed salad. 2 tablespoons olive oil
Recipe: Artichoke and Escargot Over Linguini Ethnicity: Italian
Source/History: "Amazing! Everything compliments the other extremely well and it's a nice main dish." Original recipe yield: 4 servings.
Recipe: Indian-Roasted Cauliflower
[This week, Stacie, our Los Angeles correspondent, brings us a simple way to roast cauliflower.] When I need a quick and delicious side dish or a main event for vegetarian friends, one of my favorite ways to prepare this flavorful...
Puy Lentil Salad With Feta Cheese
Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter. -- posted by de Roché
Recipe: Kapusta Ethnicity: Polish
Source/History: "Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!" Original recipe yield: 6 servings.
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INGREDIENTS
Despite the immense and satisfying variety of foods in the United States, not everything is equally available everywhere.
Frozen sweetbreads exist on the West Coast, for instance - but are mysteriously not to be had in the East; frozen trout are generally cheaper in the East than in the West; snowpeas are often available in average Western supermarkets, but can only be found in Chinese sections of Eastern cities, and so on.
Meat varies enormously, both in cut and price. Generally speaking, the West Coast has little understanding of meat "extras," and veal kidneys, sweetbreads, tripe and calves' brains are far cheaper there than in the East . . . but the thin pounded veal slices for scallopini are relatively harder to find in the West than in the East. Mutton chops are also unknown to the West - but none too easy to procure in the East, either!
Western lobsters do not possess claws - but abalone is unknown in the East. There is no state of the union that does not contain some sort of local fresh-caught fish, but far too many people seem not to know how good a fish dish can taste.
For the lucky people who live in rural areas with their own vegetable gardens (how we envy them!), there are tiny, fresh garden greens unknown to city dwellers.
So everything is available somewhere - but a gourmet cook learns to use what is freshly available in his own locality. Perhaps there will be some recipes you cannot try because the makings are not at hand - but take heart! Unquestionably, there will be some dishes you can do superbly
From: "Easy Gourmet Cooking"
By: Elsie Lee
Edited by: Don Trosper
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